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-   -   Deep Dish Pizza :) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/794012-deep-dish-pizza.html)

CarolynF 01-08-2013 04:05 PM

Deep Dish Pizza :)
This is wonderful..Too bad the picture is sideways..I'm not good at pictures, but you can get the idea..[IMG]http://i49.tinypic.com/20pouh3.jpg[/IMG]

I got a one inch 12 inch deep dish pizza pan and sprayed the bottom and put
in parchment paper and sprayed that..

Preheat oven to 375.

***Start your sauce

Crust is basically Maria's Healthified Pizza Crust with some tweaks:

1 1/4 cup almond flour
1/4 cup plain protein powder
4 Tbs. psyllium husk powder
1/2 tsp. salt
2 Tbs. grated parmesan
1 Tbs. Italian seasoning
2 tsp. baking powder
2 eggs
Boiling water (start with a drizzle until a ball forms, then stop)

Mix dry ingredients..Then add eggs and mix well..If this is still dry, add water very slowly, very slowly. Then let it sit for a little bit. Then plop the crust into the prepared pan (you could use a cake pan). Spread it out with your palm sprayed with Pam so it doesn't stick. I went up the sides, too and it stayed up great.

On the bottom of the crust add mozzarella cheese, either slices or 2 cups of

Next layer is raw Italian sausage. I used a whole package of the Italian links (sweet) from Johnsonville.5 or 6 I slit the casings and put the raw meat in a bowl, then pressed it firmly onto the cheese so it would cook evenly.

***Next layer is one 14 ounce can of diced tomatoes cooked for about 15 minutes in a saucepan with Italian seasoning, onion powder (or fresh diced onion), garlic powder, etc..all to taste. You could also use green pepper or whatever tiny bits of veggies you would like.

Spread the sauce over the top and then sprinkle with Parmesan cheese.

Bake for 25-30 minutes. Cool for 10 minutes, then slice...

Oh my goodness..So easy and good.

drjlocarb 01-08-2013 04:23 PM

You didn't pre-bake the crust?
Sounds easy.

CarolynF 01-08-2013 04:27 PM

Nope, I was a bit worried about that, but it cooked up just fine. I was afraid the sides would slip down if I didn't have the sausage to hold it up..

CarolynF 01-08-2013 04:30 PM

For 1/6th of this pizza, the calories would be around 400 and the carbs would be around
6 net carbs. FYI..

drjlocarb 01-08-2013 05:06 PM

Can I have a piece? Please!

CarolynF 01-08-2013 06:01 PM

It is all gone. Our adult son came over and helped us eat and took a piece home. They both loved it.

CarolynF 02-16-2013 01:44 PM

Making this tonight..

Ginaaaaaa 02-16-2013 02:38 PM

I make this all the time now. It's our favorite low carb crust.

I'm actually thinking about making one tonight lol

CarolynF 02-16-2013 03:16 PM


Ann Lytle 02-16-2013 05:52 PM

I was all excited to see a recipe for a L.C. crust that you don't have to bake first, then I saw the psyllium husk powder. Don't have any ................ oh well....... ; o )....... Ann

CarolynF 02-16-2013 07:19 PM

What do you have??? Oat fiber would be good or leave it out..It is a very flexible crust.

socaligirl714 02-19-2013 12:31 PM

that sounds so good! i tried the creamcheese crusted pizza and had a stomach ache after...

DixieMoon 02-19-2013 12:45 PM

Carolyn, this looks great. Do you need to put the cheese on the bottom first to make it firm like a slice of pizza to "hold up" or is this just your preference?

SassySauce 02-19-2013 01:01 PM

Looking forward to making this tomorrow night!

Carolyn: In what quantity would you substitute oatfiber and psyllium husk? Thanks!

CarolynF 02-19-2013 02:25 PM

I might just add 2 Tbs. of the oat fiber..

CarolynF 07-25-2013 02:18 PM

Making this again tonight..

rosethorns 07-25-2013 02:53 PM

Caorlyn I just saw this. It looks great!!!!!!! I usally use pepperoni for my crust.

Garlic 07-25-2013 03:55 PM


Originally Posted by Ann Lytle (Post 16263064)
I was all excited to see a recipe for a L.C. crust that you don't have to bake first, then I saw the psyllium husk powder. Don't have any ................ oh well....... ; o )....... Ann

You can always use an upside down portabella mushroom cap...... just scrape out the ribs, and put the good stuff in the hollowed out area! That way you get some veggies and the cheese. :)

CarolynF 12-17-2014 02:29 PM


stewcarol 12-18-2014 05:37 AM

This reminds me a bit of Lou Malnati's deep dish pizza from Chicago, with what we used to call a "brick of sausage" layered on the pizza. Is that what yours is, one solid flattened layer of uncooked italian sausage? Looks great!

CarolynF 12-18-2014 06:03 AM

Yup, this time I used the ground sausage and opened the package and spread it on top of the crust/cheese.

Charski 12-19-2014 04:41 PM

So how much sausage by weight would this be? I have the Jimmy Dean 1 pound tubes....

CarolynF 12-19-2014 05:01 PM

One pound is perfect.

Charski 12-19-2014 05:19 PM

Thanks, Carolyn! :hugs:

DH pines for the Papa Del's deep-dish pizza he used to get when he lived in Champaign, IL. This might do the trick for him!

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